Gluten-free cake with mozzarella and sun-dried vegetables

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Gluten-free cake with mozzarella and sun-dried vegetables

Gluten-free cake with mozzarella and sun-dried vegetables




Gluten-free cake with mozzarella and sun-dried vegetables
Gluten-free cake with mozzarella and sun-dried vegetables


Ingredients
Number of people
-
6
+

4 eggs

120 g butter

70 g cornstarch

70 g rice flour

1 zucchini

1 eggplant

60 g candied tomatoes

1 pinch of Provence herbs

1 scoop of mozzarella cheese

1 bunch of basil (a few branches)

1 pinch of salt

Pepper

1 teaspoon gluten-free yeast



Preparation 
TOTAL TIME: 1 HR
Preparation: 20 min
Cooking time: 40 min
Step 1
Preheat the oven to 175°C (thermostat 5-6).
Step 2
Wash and finely slice the basil.
Step 3
In a bowl, whisk the eggs until the mixture becomes frothy. Add the softened butter.
Step 4
Add rice flour, cornstarch, yeast, a pinch of salt and herbs and basil. Mix to obtain a homogeneous paste.
Step 5
Wash, peel and dice the vegetables (about 2 cm).
Step 6
Dice the mozzarella as well.
Step 7
Gently stir vegetables and cheese into the dough with a spatula.
Step 8
Pour the mixture into a buttered mould and bake for 35 to 40 minutes at 175°C (thermostat 5-6).
Author's note
This cake is suitable for the gluten-free diet.

I add my grain of salt

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